EP0389755B1 - Process for preparing a foodstuff from cereals and its use - Google Patents

Abstract

Cereal is softened in water. Subsequently it is allowed to germinate, that is for 3 to 7 days, preferably 5 to 6 days, in particular 5 days for rye and 6 days for wheat, inclusive of the softening time. After the germination process the moist, fully enzymically active, germinated cereal is heated to 40 to 70 DEG C, preferably 50 to 60 DEG C, in particular about 55 DEG C and subjected to heat treatment at this temperature over a time period of 8 to 24 hours, preferably 10 to 14 hours, without the moisture content being reduced. Subsequently, the cereal thus treated is if desired dried under mild conditions. The grains thus obtained have good swelling properties and, as an additive in the production of bread or baked goods, improve their flavour, moistness and freshness retention capacity. Moreover the product can also be used as a flavour intensifier.

Description

In the production of bread, the aim is to give it a good taste, juicy crumb and a long freshness. For some years now there has also been an increasing desire to incorporate as many of the components of the grain as possible in the bread in order to make its nutritional value as high as possible. For this reason, it is particularly desirable to process or use whole grains that are clearly visible to the consumer in the bread crumb and that also give the bread a visually appealing appearance. Since cereal grains have a firm shell and a compact core, they do not swell sufficiently during baking and remain hard in the bread crumb, which consumers find troublesome when chewing.

In order to solve the problem mentioned above, attempts have already been made to increase the juiciness of the bread crumb by using cereal grains which have been pre-swollen by soaking. However, this presupposes that the cereal grains are processed into bread dough while still moist and then baked into bread. These moist cereal grains cannot be stored. Irrespective of this, however, the use of these pre-swollen cereal grains does not lead to the desired result, since the grains remain hard in the bread crumb and are perceived as disturbing.

Attempts have also been made to improve the swelling of the grains mentioned above by steam treatment. In addition to a certain pre-swelling, a certain gelatinization of the starch is achieved. Even the cereal grains treated with steam must be processed into dough while still moist, since they cannot be stored. If they were dried and then used, they would remain hard in the bread crumb or would quickly become hard again, since the starch recrystallizes again in a very short time even after a certain gelatinization. In addition, this process would be uneconomical. In addition, the grains would be crushed when drying.

Another slight improvement is achieved by squeezing the cereal grains before swelling them in water. The disadvantage here is that, on the one hand, there are no externally intact cereal grains in the bread and that this type of pretreatment means that the ingredients contained in the cereal grains, such as starch, protein, etc., are only broken down to a very small extent, for example by enzymes. The cereal grains treated in this way and present in the bread contribute little to the taste of the bread. In addition, the starch recrystallizes after baking in a very short time. The bread gets stale very quickly and the grains become hard. The bread therefore has very little flavor. Keeping the bread crumb fresh or keeping it soft is not satisfactory.

To improve the taste and keeping bread fresh, attempts have also been made to use malt flours, malt grist or whole malt grains in the bread dough. In these malt products, the ingredients of the grain, such as starch, protein, etc., are already at least partially degraded enzymatically. The enzymes it contains are, however, also a decisive obstacle to the use of these malt products, since in the dough and baking phase they also attack the starch of the flour used in addition to the malt products, and some of them saccharify. This destroys the crumb stability of the bread, and you get moist, sticky, crowned, poorly chewable crumbs. The same phenomenon of excessive enzyme activity occurs in wet harvest years and is known to bakers as a so-called "outgrowth" and is feared by bakers. Such an excessive starch breakdown occurs especially in crushed, ground or crushed malt or flakes of malt, since there the surface is large and the enzymes are exposed.

On the other hand, complete, i.e. not yet mechanically partially destroyed, dried malt grains have the property of not swelling sufficiently due to their firm shell, not even in the dough or bread. So they stay hard in the bread crumb, which is annoying when chewing. Moist malt grains, i.e. green malt, cannot be stored because they spoil quickly. Moist malt grains, i.e. green malt, have therefore already been crushed and then dried and roasted to inactivate the enzyme, in some cases also using acid. These grains are no longer present in the bread as externally intact grains, since they largely disintegrate. In addition, roasting creates an unpleasantly dull taste that is retained in the bread.

From DE-A-22 37 868 it is known to use ground and dried pointed malt as a baking agent. "Malt" is produced in such a way that cereals are soaked in water and germinated after sufficient water absorption. This germinated grain is known as green malt. It is still damp. After drying, malt is produced that can be stored. Pointed malt only germinated for a short time compared to normal malt and therefore only has a correspondingly lower enzyme activity, but at the same time also a lower enzymatic digestion of the ingredients of the grain. Such a sufficient However, as already mentioned above, enzymatic digestion of the ingredients is of crucial importance for keeping the bread fresh and developing its taste.

The invention is therefore based on the object of specifying a process for the production of a food from cereals which is stable and storable and which - if appropriate together with other components such as flour, meal, leaven, baking agent, yeast, salt etc. - is particularly good Suitable for the production of baked goods, especially bread and small baked goods, with excellent freshness and good aromatic taste.

This object is achieved by the features of claim 1. Grain is soaked in water. Then it is allowed to germinate, namely 3 to 7 days, preferably 5 to 6 days, in particular 5 days for rye and 6 days for wheat, the soaking time being included. This soaking of the grain in water and the subsequent germination is similar to that in the production of malt. Following this germination process, which - as is usual with malt - takes place at approx. 15 to 18 ° C, the moist, enzymatically fully active, germinated grain, which is usually green malt, becomes 40 to 70 ° C, preferably 50 to 60 ° C, in particular about 55 ° C, heated and subjected to a heat treatment at this temperature for a period of 8 to 24 hours, preferably 10 to 14 hours, in particular about 12 hours, without the moisture content being reduced . Hereby the enzyme activity is further increased, and the ingredients of the germinated cereal grain are broken down enzymatically to such a high degree to lower molecular weight compounds, as is not the case with conventional malting and germination processes and the previously known other methods for the treatment of bread cereals.

The process according to the invention is carried out without foreign substances or additives. Only grain, water and heat are used. Here, only in a completely natural, biological way within the uncrushed, i.e. mechanically undamaged grain through the grain's own enzymes of the sprouted grain, the compounds with low molecular weight, which are well swellable and improve the taste during baking and especially the bread crumb, a previously unattained juiciness and keep it fresh for many days. The selected temperature during the heat treatment after germination also has the advantage that a possible development of mold (fungal attack) is avoided.

After the heat treatment described, the moist, germinated grain is dried gently, ie at temperatures of 55 to 75 ° C., without the enzyme activity being significantly affected. Drying can be carried out on malt kilns, fluidized bed dryers or in another customary and known manner. The temperature during drying should initially not exceed 55 to 60 ° C, towards the end of drying the temperature can can be increased to 60 to 75 ° C. The residual moisture content of the dried grains should, if possible, be below 10% by weight, preferably in the range from 7 to 10% by weight. These dried grains have a long shelf life and can be stored on their own or in a mixture with other components. They can also be stored together with this as part of a baking mix or ready-made flour.

These dried, enzyme-active, germinated cereal grains, which still have a mechanically largely undamaged outer shell, contain inside them, just as they were enclosed in a cage, the enzymes and the well-swellable, enzymatically digested ingredients of the cereal grain to the desired stage. Since these ingredients are enclosed by the protective, undamaged grain shell like a shell, they pose no danger to the bread crumb itself in the usual bread preparation, in contrast to all other known methods, since they can diffuse into the surrounding crumb areas only in small amounts. The advantageous properties are thus retained in the grain and only partially reach the crumb area in a favorable, not too high dosage, where they would otherwise be disadvantageous in excess.

After swelling with water, the cereal grains treated in the manner described provide the full aromatic, malty taste when baked and in the finished bread and make the bread crumb extraordinarily juicy because the ingredients of the cereal grain are more enzymatically digested than is the case with malt or even more so in only briefly sprouted cereals, such as pointed malt. The grains swell very well. They are therefore particularly soft and juicy in the bread crumb and remain so for many days.

The degree of digestion, i.e. the extent to which the ingredients of the grain are broken down enzymatically can be influenced within certain limits by the duration and temperature of the heat treatment of the soaked and germinated grain.

The germinated cereal grains give the bread crumb a brownish color due to its natural color.

The germinated cereal grains can be processed in a known manner with the usual components such as flour, meal, sourdough, baking agents, yeast, salt, etc. into tasty, juicy breads, rolls and small baked goods.

It is recommended to pre-swell the germinated, heat-treated and dried grains in the swelling piece, eg alone or with grist and / or flour. Swelling times of 1 to 2 hours are cheap and sufficient. These swelling times are significantly shorter than usual with swelling pieces. The usual swelling of shot in the swelling piece takes place overnight and therefore takes about 10 to 12 hours. If the cereal grains treated in the manner according to the invention alone, ie without swelling flour with hot or boiling water in a broth, this also leads to good tasty breads. The broth is standing for 2 to 3 1/2 hours.

Since the taste and juiciness are very pronounced, it is sufficient to use the cereal grains, which are broken down in the manner described, with not too large proportions in a dough, which already gives the whole bread the juicy, tasty character and the long-lasting freshness of the grains becomes. 10 to 25% by weight of such grains, based on the total weight of the finished flour in the dry state, are sufficient, although higher or lower proportions can also be used without further notice.

The cereals treated according to the invention can be used in comminuted form as a very effective, natural freshness-keeping agent or as a flavoring agent, and also in other types of pastries than bread, rolls or the like, namely in the case of biscuits, baked goods, waffles, etc. The dosage here is significantly lower ; 2 to 5% by weight, based on the total weight of the dry substances used, such as flour and the like, are preferably used. In this connection it can optionally be used together with edible acids or sourdough. For such applications, in particular for flavor enhancement, the grains treated according to the invention are advantageously on a heated extruder, a so-called cooking extruder, ie at relatively high temperatures extruded to reduce or eliminate enzyme activity. Other heat treatments for enzyme inactivation are also possible. If the grain treated according to the invention is used as a freshness-keeping agent, that is to say to keep the pastry soft, then such a temperature treatment for reducing or eliminating the enzyme activity should not be carried out.

The cereals treated according to the invention also contain all the vitamins of the cereal grains and their ingredients in an open and activated and thus readily absorbable form. It is of excellent digestibility.

The method according to the invention can also be used, in particular in large bread factories, in such a way that the final drying process is omitted, i.e. The germinated grain that has been subjected to the heat treatment is processed directly into bread and pastries while still moist. So it is not even necessary to make a source piece.

Some exemplary embodiments of the invention are explained in more detail below.

Example 1: Treatment of rye

1. Tag:

Einweichen in Wasser von ca. 15°C über einen Zeitraum von 3 Stunden. Anschließend Abtropfen auf einem Siebboden bei 15°C Raumtemperatur über 21 Stunden. Die Luftfeuchtigkeit wird hierbei nahe dem Sättigungspunkt gehalten, wozu die Roggenkörner beispielsweise mit feuchtem Filterpapier abgedeckt werden.

2. Tag:

Erneutes Einweichen der Roggenkörner in Wasser von ca. 15°C über eine Zeitdauer von etwa 3 Stunden. Anschließend Abtropfen bei 15°C Raumtemperatur über einen Zeitraum von 21 Stunden. Die Körner weisen einen Wassergehalt von 38 bis 40 Gew.% bezogen auf ihr Gesamtgewicht in feuchtem Zustand auf.

3. Tag:

Der Wassergehalt der Roggenkörner wird durch Aufsprühen von Wasser auf etwa 43 Gew.% erhöht. Die Körner werden bei einer Luftfeuchtigkeit von nahe 100%, also in feuchtigkeitsgesättigter Atmosphäre, bei 15°C Raumtemperatur gelagert und einmal gewendet.

4. und 5. Tag:

Die Lagerung erfolgt wie am 3. Tag, lediglich ohne erneutes Einweichen bzw. Aufsprühen von Wasser.

10 kg of well germinable rye grains are treated as follows:

1 day:

Soak in water at approximately 15 ° C for 3 hours. Then drain on a sieve tray at 15 ° C room temperature for 21 hours. The air humidity is kept close to the saturation point, for which purpose the rye grains are covered with moist filter paper, for example.

2 day:

Soak the rye grains again in water at approx. 15 ° C for a period of about 3 hours. Then drain at 15 ° C room temperature over a period of 21 hours. The grains have a water content of 38 to 40% by weight, based on their total weight when wet.

3rd day:

The water content of the rye grains is increased to about 43% by weight by spraying water. The grains are stored at a humidity of close to 100%, i.e. in a moisture-saturated atmosphere, at 15 ° C room temperature and turned over once.

4th and 5th day:

Storage is the same as on day 3, only without soaking or spraying water again.

6. Tag:

Die Temperatur wird bei unvermindertem Wassergehalt der Körner auf 55°C erhöht, z.B. durch Hindurchblasen von wasserdampfgesättigter Luft von 55°C im Umluftverfahren durch die feuchten und gekeimten Körner. Wenn die feuchten, gekeimten Körner diese Temperatur erreicht haben, werden sie 12 Stunden auf dieser Temperatur gehalten, ohne daß eine Trocknung stattfindet. Die relative Luftfeuchtigkeit wird auf 85 bis 100% gehalten, z.B. durch Belüftung der Körner auf einer Darre im Umluftverfahren.

By treating the first 5 days, the grains are germinated.

Day 6:

The temperature is increased to 55 ° C, for example by, if the grain content remains undiminished Blowing water-saturated air at 55 ° C in a forced-air process through the moist and germinated grains. When the moist, germinated grains have reached this temperature, they are kept at this temperature for 12 hours without drying. The relative air humidity is kept at 85 to 100%, for example by ventilating the grains on a kiln using the forced air method.

After this heat treatment has ended, the germinated, heat-treated grains are dried by supplying warm unsaturated air at 55 ° C. and removing the moisture-saturated exhaust air. The grains are dried at a temperature of 55 ° C. until they have a water content of 7% by weight, based on their total weight. The drying time is - depending on the performance of the drying unit - 5 to 8 hours. During the last 3 hours of the drying process, the temperature of the drying air can be increased to 60 to 70 ° C.

The dried, germinated, complete, mechanically intact grains can be stored and used together with the adhering seedlings or after their removal.

Example 2: Treatment of wheat

Good germinable wheat grains are treated according to example 1. Dried, germinated, mechanically intact wheat grains are obtained.

Example 3: Treatment of wheat

Good germinable wheat kernels are treated in accordance with Example 1, the wheat kernels germinating for 6 days. The treatment on the 6th day is the same as on the 4th and 5th day.

Dried, germinated, mechanically intact grains are obtained with a greater degree of wear on the ingredients than in Example 2.

Example 4: Production of mixed rye bread with rye grains

und
   600 g Wasser von 25°C
werden miteinander verrührt und quellen dann 2 Stunden bei Raumtemperatur. Hierbei wird ein sogenanntes Quellstück erhalten. Zu diesem Quellstück werden
   400 g Roggenmehl (Type 997)
   30 g Wasser von 25°C
   15 g Hefe
hinzugegeben. Dieser Teig wird 12 Minuten langsam in einem Hubkneter oder Spiralkneter, wie sie bei der Brotherstellung in Bäckereien üblich sind, geknetet.A mix of

and
600 g water at 25 ° C
are stirred together and then swell at room temperature for 2 hours. Here, a so-called Preserved swell. Become this source piece
400 g rye flour (Type 997)
30 g water at 25 ° C
15 g of yeast
added. This dough is slowly kneaded for 12 minutes in a lifting kneader or spiral kneader, as is common in bread making in bakeries.

After a dough rest of 30 minutes, 1150 g of dough are placed in tin boxes (baking tins, 27 cm long, 10 cm wide, 10 cm high) and placed in a fermentation room for 60 minutes at approx. 33 ° C, the humidity of which is approx. 70% is. Then these pieces of dough are baked for 60 minutes, with an initial temperature (shot temperature) of 250 ° C, whereby the temperature of the oven slowly drops to a baking temperature of 200 ° C by the end of the baking process, as is known from baking, especially in stone ovens is. Then the bread cools down. The finished bread is very tasty and has a very juicy crumb that does not become stiff and stale even after several days, but remains pleasantly soft. The swollen, mechanically undamaged, germinated grains are clearly visible in the crumb. They have a pleasant brown color.

If the loaves are not to be baked in boxes (baking tins), but in round, elongated or other forms freely on the stove surface as so-called loosened loaves, the cooking time is 30 to 35 Minutes and shorten the baking time to 50 minutes.

In Germany, the flour types are defined by the 17th Implementing Ordinance to the Grain Law of July 21, 1961, last changed on October 20, 1981.

Example 5: Production of mixed wheat bread with rye grains

The swelling piece is prepared as in Example 4. In addition to 30 g of water and 15 g of yeast, 400 g of wheat flour (type 550) are added to the swelling piece of 1200 g, in addition to 30 g of water and 15 g of yeast. The subsequent treatment is as in Example 4. A very juicy, tasty bread is obtained which contains soft whole grains and has a very long freshness.

Example 6: Production of mixed wheat bread and mixed bread with wheat grains

The swelling piece is produced as in Example 4, but instead of the rye kernels treated according to Example 1 according to Example 2 or 3, wheat kernels treated in the same amount are used. In addition to 15 g of yeast and 30 g of water, either 400 g of rye flour (Type 997) or 400 g of wheat flour (Type 550) are added to the 1200 g weight swell. The further bread production takes place as in example 4. For both variants, a very juicy, tasty bread with externally intact, swollen wheat grains is used receive. These breads also keep fresh for a long time.

Example 7: Production of mixed rye bread with rye grains using sourdough

1000 g of rye grains treated according to Example 1 are poured over with 1000 g of water at 30 ° C. and left to swell for 2 hours. Be this source piece
800 g wheat flour (Type 812)
1800 g rye flour (Type 997)
2800 g rye sourdough (whole sour; SG 10.4; pH 4.15; dough yield 200)
40 g yeast
80 g salt
440 g water
admitted. The dough is then slowly kneaded at a dough temperature of 28 ° C and a kneading time in a lifting kneader of 7 minutes.

The rest of the bread production takes place as in example 4. A tasty, juicy sourdough bread with well visible, whole, germinated rye grains is obtained in the crumb. The freshness is very good.

"SG 10.4" means the degree of acidity, which says something about the acidity and thus the degree of maturity of the leaven. The acidity is determined according to the standard methods for cereals, flour and bread of the working group grain research (see working group Cereal research, standard methods for cereals, flour and bread, 6th edition, Detmold 1978).

Dough yield is the amount of total dough based on 100 parts of flour.

Example 8: Production of rye bread with a higher rye grain content

A mix of
500 g of rye grains treated according to Example 1
20 g salt
9 g lactic acid
71 g of wheat spring flour
will with
600 g water at 25 ° C
blended and left to swell for 2 hours.

The source piece thus obtained
400 g rye flour (Type 997)
15 g of yeast
50 g water at 25 ° C
added and the dough kneaded according to Example 4 and baked to bread. It becomes a very juicy, tasty bread with lots of juicy, mechanical intact, visible grains in the crumb. The bread stays fresh for a particularly long time, about 1 week.

Example 9: Production of a rye mixed bread with rye grains from a mixture of baking agents

durch Mischen dieser Bestandteile hergestellt. Dieses Backmittel ist lager- und transportfähig, kann also als fertige Backmischung dem Bäcker geliefert werden.A storable dry baking mix is made

made by mixing these ingredients. This baking agent can be stored and transported, so it can be delivered to the baker as a finished baking mix.

This 600 g baking mix
600 g water at 25 ° C
added and prepared by mixing a source piece that stands for 2 hours.

Then be
15 g of yeast
30 g water
400 g rye flour (Type 997)
added and a dough prepared and then baked bread, as described in Example 4. A very good tasting, juicy bread with a long freshness is obtained. The bread contains well-swollen, soft, whole rye grains. Instead of 7 g of lactic acid, 5.2 g of citric acid can also be used in the baking agent.

Example 10: Production of rolls with rye grains

300 g baking mix according to Example 9
300 g water at 25 ° C
10 g salt
are mixed and left to swell for 2 hours. Become the source piece
700 g wheat flour (type 550)
50 g of yeast
280 g water at 25 ° C
25 to 35 g of a commercially available bread baking agent
added and kneaded with this in the usual way to a dough, for example in a spiral kneader slowly for 1 minute and then quickly for 5 minutes. Subsequently rolls are shaped and baked from it in the usual way. Strong, very tasty rolls with malt taste and mechanically intact juicy, soft rye grains are obtained. The rolls remain consumable longer than normal wheat rolls.

The bread baking agent used is preferably one with the emulsifier E 472 e, such as, for example, the bread baking agent manufactured by the applicant under the trade name PRIMAT and put on the market. Instead of this baking agent, baking agents with other emulsifiers, e.g. Lecithin or monoglycerides can be used.

Example 11: Add ground, extruded, enzyme-inactive rye to rolls

Massestrom:

3000 g Schrot/Min.

Wasserdosierung:

0,1 l/Min.

Drehzahl:

300 UpM

Drehmoment:

10 %

Materialtemperatur:

160°C

Druck:

130 bar

Düsendurchmesser:

4,5 mm

The rye grains treated according to Example 1, from which the seedling was removed mechanically, are crushed. The shot is then extruded under the following extrusion conditions:
Continua 83 cooking extruder from Werner & Pfleiderer GmbH, Theodorstrasse 10, 7000 Stuttgart 30

Mass flow:

3000 g shot / min.

Water dosage:

0.1 l / min.

Rotational speed:

300 rpm

Torque:

10%

Material temperature:

160 ° C

Print:

130 bar

Nozzle diameter:

4.5 mm

The obtained, dry and ground enzyme-inactive extrudate is added to the dough as a flavoring agent in the production of rolls. The amount added is 15 g per 1000 g of wheat flour. Bread rolls are thus produced in the usual way using a commercially available bread roll baking agent, for example the bread roll baking agent PRIMAT already mentioned. The bread rolls obtained are extremely tasty with a clear malt taste. The crust browning is also much stronger and more pleasant than without this additive. Also in the production of French white bread (baguettes) an addition of 20 to 30 g of such an extrudate per 1000 g of wheat flour has a very advantageous taste.

Example 12: Treatment of rye

Well germinable rye grains are treated according to Example 1. Drying is initially carried out at 55 ° C. At the end the temperature of the drying air is raised to 70 ° C.

It has proven to be advantageous and expedient if the temperature treatment is carried out at elevated temperature - as described above - and with the moisture being retained for up to 16 and even 18 hours, but preferably 16 hours.

It should also be made clear that the service life of the swelling pieces can also be up to 3 to 4 hours. It is crucial that it is long enough, which is usually the case after 2 hours. The temperature of the bulk water used to produce the swelling piece can be between 25 and 50 ° C.

Claims (24)

1. Method for making a foodstuff from cereals, whereby cereals are moistened and germinated, characterized in that the cereals are soaked and are germinated over a period of 3 to 7 days as from the beginning of the soaking and are subsequently brought with a heat treatment to a temperature of 40°C to 70°C while being in a moist state and while maintaining this state and are subsequently kept at this temperature for 8 to 24 hours and are then carefully dried.
2. Method for making a foodstuff from cereals, whereby cereals are moistened and germinated, characterized in that the cereals are soaked and are germinated over a period of 3 to 7 days as from the beginning of the soaking and are subsequently brought with a heat treatment to a temperature of 40°C to 70°C while being in a most state and while maintaining this state and are subsequently kept at this temperature for 8 to 24 hours.
3. Method according to claim 1 or 2, characterized in that the cereals are germinated for 4 to 6 days.
4. Method according to claim 3, characterized in that the cereals are germinated for 5 days.
5. Method according to one of claims 1 to 4, characterized in that the moist germinated cereals are brought to a temperature of 50°C to 60°C and are kept at this temperature.
6. Method according to claim 5, characterized in that the moist germinated cereals are brought to a temperature of approximately 55°C and are kept at this temperature.
7. Method according to one of claims 1 to 6, characterized in that the heat treatment is extended over 10 to 14 hours.
8. Method according to claim 7, characterized in that the heat treatment is extended over 10 to 12 hours.
9. Method according to one of claims 1 and 3 to 8, characterized in that drying takes place at least during a first drying phase approximately at the temperature of the heat treatment.
10. Method according to one of claims 1 and 3 to 9, characterized in that in a second drying phase drying takes place at a temperature of 65°C to 75°C, preferably to 70°C.
11. Method according to one of claims 1 and 3 to 10, characterized in that the cereals are dried up to a residual moisture contents of 7 to 10 % by weight related to the total weight of the cereals.
12. Method according to one of claims 1 to 11, characterized in that germination takes place at a temperature of approximately 15°C to 18°C.
13. Method according to one of claims 1 to 12, characterized in that on the fist and on the second day the cereals are soaked in water having an ambient temperature.
14. Method according to claim 13, characterized in that soaking takes place over a period of approximately 3 hours.
15. Method according to one of claims 1 to 14, characterized in that rye or wheat is used.
16. Method according to one of claims 1 and 3 to 15, characterized in that the cereals, which are subject to a heat treatment and are dried, are ground.
17. Method according to claim 16, characterized in that the ground cereals are subject to a heat treatment for the purpose of enzyme activation.
18. Method according to claim 17, characterized in that the ground cereals are subject to an extrusion, preferably a cooking extrusion.
19. Method according to one of claims 1 to 6 and 9 to 18, characterized in that the heat treatment is extended over 10 to 18 hours.
20. Method according to claim 19, characterized in that the heat treatment is extended over 15 to 16 hours.
21. Use of cereals treated according to one of claims 1, 3 to 15, 18, 19 for making bread, rolls or like breads and pastries, whereby the cereals are mixed if necessary with further components, such as coarse meal, flour, acid, salt and the like and are mixed with water and is allowed to stand as a swelling piece.
22. Use according to claim 21, characterized in that the cereals including the components and water to be added if necessary are used approximately in an equal amount of weight, respectively.
23. Use according to one of claims 21 or 22, characterized in that the swelling piece is allowed to stand for approximately 2 hours.
24. Use of cereals germinated, dried and ground according to the method according to one of claims 16 to 18 as an enhancer or intensifier of taste for breads and pastries, in particular rolls and white bread.